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Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
Add grilled chicken, (5) grilled shrimp, grilled salmon or NY strip and Gorgonzola for an additional charge. Dressings: basil vinaigrette, parmesan peppercorn, ranch, bleu cheese (for an extra charge), honey mustard, Thousand Island. Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
Served with a choice of coleslaw, potato salad, chips or fries. Substitute dinner salad, broccoli or zucchini or cup of soup of the day or onion rings or sweet potato fries or truffle fries or sautéed spinach for an additional charge. Add onions or mushrooms and bacon or avocado for an additional charge.
Entrées served with house salad (substitute house Caesar or a cup of soup du jour for an additional charge) substitute spinach for an additional charge.
All served with choice of fries, mashed potatoes, rice or broccoli. Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of foodborne illness.
